Food preparation



' the other of the caps e will have a thickness suflicient to furnish in whole or in additional part the gelatin Patented Sept. 19, 1944 um'rao STATES? PATENT orrlcs I v soon i iizzi izarrom I x i I v I Robert P. scherer, Detroit, Mich" "signer, by

means assignments, to Gelatin noratlon, Detroit, Micla, a corporation or Michlsan Products .00:-

No paving. Application September 25, 1940,

Serial No. ssazas 1 Claim. (01. 99-124) as to preserve its various contained ingredients against deterioration and contamination.

Soup stock is known in cookery as a liquid or jellylike material which contains the Juices and soluble parts of meats, vegetables, and the like extracted by cooking. Soup stock may be used alone as a soup but it is commonly prepared and stored in concentrated form and to it is added water or other liquids and various other ingredients such as meats, fats, vegetables, fruits. bakery products, seasonings, et cetera, when it is desired for use. Hereinafter throughout the specification and claims the term stock or soup stock" is intended to cover a soup stock to which may have been added such other ingredients in such variety and number as desired.

This improved food product is so formed that the ingredients which are subiect to deterioration upon exposure to the atmosphere are protected therefrom by an ingredient which does not so deteriorate and which is used as an envelope'or covering for the other ingredients.

'Gelatin is an important ingredient of soup stock made from meat products orincluding such. It may be added to vegetable stock. It gives body to the soup. I- propose to use this important ingredient as a protective envelope tor the other ingredients. I propose to capsul'ate soup stock within a'gelatin shell. I further Dl'O- pose to employ a gelatin capsule container for cats wherein the wall structure content required for the particular soup'to made from the capsulated-stock.

The merchandising of'yconcentrated soup stock products is not new. lksenoes, extracts.

- concentrated juices, powders, and soap table such as'bouillon cubes various'meatproducts.

have been on' the market for many years. when used'aloneinwatertheirrangeoiuseislimiteds is common practice to add various natural iobd so ingredients thereto to improve or diversify the character of the soup produced.

Concentrated preparations for forming such have also been marketed in air-tight contain ers such as bottles. Such containers, however, add appreciably to the cost of the product and necessitate prompt use of contents upon opening of the container and exposure of the contents to the atmosphere. Furthermore; these preparations may or may not contain all the required essentials for the particular soup to be produced and they frequently do contain substantial amounts of water.

I propose to provide a soup stockwhich may contain all the essential ingredients in the re- .quired, amount with the absence of the gelatin. I propose to capsulate this stock within the gelatin shell. This stock itself is substantially anhydrous, by which I mean its free water content is 'sufllciently low so that it will not injuriously attack the gelatin shell. This prcduct'upon addition to an aqueous solution such as water, milk, or the like, will furnish all theessential ingredicuts for the'making of soup though it is obvious as that the user might add to the ingredients if desired.

These soup stock capsules may be manufactured according to any suitable capsulation process. The method disclosed in my patent, -No. 1,970,396, may be employed. Its application to this use is apparent. The capsules may be of a size for a single individual serving of soup or may be of suiiicient size to serves. family of several people. The shell thickness can be easily as regulated by controlling the thickness oi-th'e gelatin sheets used in the capsule'shell formation. Such capsules might.be' provided for the preparation of hot or cold soups. thick or clear soups. pures, cream soups, veloutes. bisques, or

40 salad, Jelly or aspic rings or wherever the soup gelatin combination base is desired for use to produce an ultimate food product. What I claim:

A food preparation comprising soup stock,

and an edible gelatin shell enclosing and hermetlcally sealing the soup stock from the air, said shell being oi such thicknesses will support and protect the soup stock for shipment and storage, and furnish adequate gelatin content when liquld is added to the preparation to' make soup.

said soup'stock being subiect to deterioration upon exposure to air. and having a free wate'r content suillciently low as to normally preclude deterioration or the gelatin shell.

I ROBERT P. 

